Nishalda is one of Uzbek cuisine's most labour-intensive desserts, made by whipping the foamy liquid from steeped liquorice root together with egg white for hours until it turns cloud-light. Stopping the whipping at exactly the right point keeps the texture from being either too runny or too stiff. It's made in large bowls and shared communally at festive and wedding tables.
Boil the liquorice root with the water and simmer over low heat for 40 minutes until you have a foamy, dark liquid.
Strain the liquid, discard the roots, then stir in the caster sugar and lemon juice.
Whip the strained liquid with the egg white, starting on low speed and gradually increasing, for 40 minutes until it turns cloud-light and white.
Divide the nishalda into large bowls and serve at room temperature.
Keep the mixer on a low speed while adding the egg white; whipping too fast sets the foam early and ruins the intended cloud-like texture. Allergens: contains egg.
Preparing the syrup with a small amount of liquorice root extract instead of whole root can shorten the steeping time significantly.
Admin DadaGastro · verified in test kitchen40 dakikalık çırpma gerçekten uzun sürdü ama sonuç bulut gibi hafif ve pürüzsüz bir kıvamdı, düğün sofralarındaki gibi göz alıcı çıktı.
Meyan kökü özütü bulup editör notundaki gibi kullandım, demleme süresi 40 dakikadan sadece 10 dakikaya indi ve tat da neredeyse hiç değişmeden tamamen aynı kaldı.
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